Snickers Coffee Cake with Salted Caramel Glaze

Coffee cake is a delicious (albeit unhealthy) breakfast as long as it isn't too dry. This coffee cake from Baker's Royale isn't dry. It's moist. It's decadent. It's smothered in salted caramel glaze and topped with crunchy yet chewy Snickers streusel. It is the best coffee cake I've eaten, period. It's the food that you keep eating even though you're full because it's just that good.

And the leftovers are going with my husband to work to get the sultry temptress out of our house. (It's picture does not do it justice ... trust me ... awesome ...)

Snickers Coffee Cake with Salted Caramel Glaze
Snickers Streusel
1 1/4 cups plus 1/4 cup flour
3/4 cup brown sugar
1 Tbsp. cinnamon
2 cups chopped Snickers ( about 4 regular size candy bars)
1 1/2 cup pecans, toasted and chopped
1/2 cup toffee
6 Tbsp. butter, chilled
Coffee cake
2 sticks butter, softened
2 cup sugar
4 eggs
1 tsp. vanilla extract
1 cup sour cream
1 cup milk
2 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. saltSalted Caramel Glaze
1 cup sugar
6 Tbsp. water
4 Tbsp. butter
1/4 cup heavy cream
1/4 tsp. salt
2 cups powdered sugar
5 Tbsp. milk

To make the streusel, preheat oven 350°F, and cover baking sheet with nonstick spray. Place 1 cup of flour, brown sugar, cinnamon, Snickers, pecans and toffee in a bowl, and toss to combine. Using a pastry cutter or fork, cut butter into mixture until it streusel mixture resembles small peas. Sprinkle streusel mixture out onto the baking sheet. Bake for 5 to 7 minutes, and remove from the oven. The mixture will most likely appear melted into one large mass. Sprinkle 2 to 3 Tbsp. of flour on top, and working with a bench scraper, scrape, fold and chop mixture on top of itself into little pea-size pieces. Set aside to cool. Reserve 1 cup of mixture, and set aside for cake filling. If mixture is too clumpy, then return pan to oven and bake for another 5 to 7 minutes and re-scrape the mixture with additional flour.

To make coffee cake, place sugar and butter in the bowl of an electric mixer on medium speed, and cream ingredients until light and fluffy. Add eggs in one at a time, and mix until combined. Add vanilla extract, and mix until combined. Add in sour cream, and mix until combined.

Place milk in a sauce pan, and heat until small bubbles appear along the edge of the pan. Set aside Sift together flour, baking soda, baking powder and salt. Using a wooden spoon or sturdy spatula, add the dry mixture and milk into the wet mixture in three addition, starting with dry mixture and ending with the milk.

Grease and flour a 10-inch Bundt or angel food cake pan. Pour 1/3 of batter into prepared pan, and sprinkle reserved Snickers Streusel on top. Pour remaining batter over streusel. Bake at 350°F for about 50 minutes or until inserted cake tester is clean of crumbs when removed.

To make salted caramel glaze, place sugar and water into a saucepan over medium low heat, and stir until sugar has dissolved. Dissolve any crystals forming on the side with a wet pastry brush. Once sugar has dissolved increase heat to high. At this point do not stir the mixture directly. Now and then, using the handle, give the pot a swirl to keep the mixture moving. The mixture will start to bubble after a minute or so. After 3 to 4 minutes the mixture will turn from a light amber to medium amber and then finally to a dark reddish brown color. Once the mixture starts to smoke, add the butter, heavy cream and salt. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Remove from heat, and add powder sugar, stirring to combine. Add milk, and stir to combine.

Pour salted caramel glaze on cooled cake, and quickly sprinkle Snickers Streusel on top and press into glaze lightly. Devour with reckless abandon!